Recipe courtesy of Psychologies Magazine (June 2012)

Serves : 2

The zestiness of the lime perfectly complements the crispy pork.

Preparation : 15 minutes

Total time : 1 hour 45 minutes

Get ahead : Fry the shallot in advance and drain on kitchen paper

Ingredients :
1 x 600g piece belly pork
1 shallot, thinly sliced
2 tsp vegetable oil
250g spring greens
2 bird eye chillies, deseeded and finely chopped
1/2 tsp caster sugar
Juice of 1 lime
1 tblsp Soy sauce
1 tblsp Thai fish sauce
1 tblsp sesame oil
1 tblsp sesame seeds, toasted (optional)
Sea salt

Step One : Preheat the oven to 220oC / Fan 200oC / Gas Mark 7.  Rub 1 tsp of salt into the skin of the pork belly.  Roast in a shallow roasting tin for 30 minutes.  Lower the oven temperature to 160oC / Fan 140oC / Gas Mark 3 and cook the pork for 1 hour, then turn the oven up to the initial temperature for the final 15 minutes.

Step Two : Meanwhile, fry the sliced shallot in the oil in a frying pan for 5-6 minutes or until it’s golden and crispy.  Set aside on kitchen paper to drain.

Step Three : Towards the end of the cooking time for the pork, bring a pan of water with a steamer to the boil.  Trim the spring greens, discarding any coarse ends of the stems, and shred the leaves.

Step Four : Mix half the chillies with the sugar, lime juice, soy sauce, fish sauce and sesame oil.  Steam for the greens for 6-7 minutes or until tender, then toss with the chilli dressing and divide between two warm bowls.

Step Five : Slice the pork belly and serve on top of the greens.  Sprinkle with the toasted sesame seeds, if using, the crispy shallot and the remaining chilli.